Quick and Easy Jalapeño Cornbread (Jiffy style)

jalapeño cornbread cut into squares on a white plate.

5 from 1 vote

Quick and Easy Jalapeño Cornbread (Jiffy style)

This golden, sweet jalapeño cornbread is made with boxed Jiffy mix, diced jalapeños, green onions and a savory combination of sharp cheddar, pepper jack and gouda cheeses! Bakes in under 20 minutes!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Side Dish

Cuisine: Southern

Servings:

Calories: 390kcal

Author: Crystal DaCruz

Equipment

Ingredients

17 ounces of jiffy corn muffin mix 2 boxes, 8.5 ounces each
2 large eggs
⅔ cup buttermilk
½ cup sharp cheddar cheese shredded
½ cup gouda cheese shredded
½ cup pepper jack cheese shredded
2 jalapeños diced
2 stalks green onions sliced
cooking spray

Instructions

Preheat oven to 400°F and place the jiffy mix, eggs, buttermilk, cheeses, jalapeños and green onions in a mixing bowl.
Combine the ingredients using a rubber spatula. The mixture will be thick and lumpy, and there should be no dry patches.
Grease a 9x13-inch baking pan and transfer the cornbread batter to the pan. Spread the batter out evenly.
Bake the cornbread for 15-17 minutes. The cornbread will become golden and slightly brown around the edges.
Let the cornbread cool fully, then cut into squares using a long sharp knife and serve.

Notes

Use gloves while chopping the jalapeños or at least make sure to wash your hands right after handling them.
Don't over-mix the batter, it's supposed to be lumpy.
You can check the cornbread to see if it's done by inserting a toothpick in the middle. If it comes out clean, its done.
Let the cornbread cool fully before slicing so it doesn't crumble - unless you're making cornbread stuffing.

Nutrition